white mushrooms (about 5 ounces), thinly sliced
walnut pieces (about 4 ounces), toasted
coarsely chopped parsley
Salt and pepper
olive oil over high heat. Add the sausage and cook, stirring, until golden, about 3 minutes Push the sausage to the side, add the mushrooms and cook, stirring, until lightly colored, about 5 minutes Stir in the spinach and cook until wilted, about 1 minute Using a small food processor, mince the garlic. Add the walnuts, parsley and lemon peel and process until finely chopped. With the machine on, add the lemon juice and remaining 1/4 cup olive oil; season with salt and pepper. Process to form a paste.
You can keep the pesto in the fridge for up to aweekand it freezes well too. A wine withavibrancyof fruit, a fresh acidity like a crunchy green and red apple mix, some white flowers in the aromasanda texture on the palatethatcarries through witha long length and food friendly finish
We are so excited to be partneringwith Gourmet Garden this week. If you would also like to try out Gourmet Garden Herbs & Spices, you will be happy to know that I haveagiveawaytowards the end of this post where you haveachance to win your own cooler of Gourmet Garden products